Who said a savory tart had to be complicated to smell like a Sunday meal? This rustic potato and turkey bacon tart keeps the rustic spirit of the classic, but in a simpler, cleaner, and frankly practical version for a hassle-free dinner.
When it comes out of the oven, the crust is golden on the edges, almost shortbread-like under the knife tip. The potatoes remain tender, the egg cream sets just enough, and the turkey bacon brings that little smoky note that wakes everything up. You smell the sweet onion, fresh chives, and that warm tart aroma that makes you want to cut a slice before even setting the table.
Why you’ll love this recipe
Ingredient Notes
Simple ingredients: shortcrust pastry, potatoes, eggs, cream, onion, chives, and turkey bacon for the smoky touch.
- Shortcrust pastry : It serves as a crispy base and supports a fairly dense filling. Choose all-butter for a more crumbly texture, or make homemade pastry if you have time; in any case, prick it to prevent it from puffing up under the potatoes.
- Potatoes : They provide the softness and heartiness of the tart. Choose firm or all-purpose potatoes, like Charlotte or Monalisa, because they hold up better in slices and don’t end up as mash.
- Turkey bacon : It brings the smoky, salty note that gives depth to the filling. Quickly fry it in a pan to concentrate its flavor, and replace it if needed with smoked chicken cubes.
- Onion : It rounds out the dish with a slightly sweet mildness after cooking. Slice it finely so it melts into the filling rather than remaining in too prominent pieces.
- Eggs and crème fraîche : They form the binding mixture that holds the potatoes together and gives a creamy texture when cut. Thick cream provides more structure; to lighten, mix half light cream and half thick quark.
- Chives : They bring a green freshness that cuts through the richness of the tart. Add them snipped into the mixture, and keep some for serving if you like a brighter note.
Pre-cooking the potatoes changes everything
Start by peeling the potatoes, then cut them into regular slices, neither too thin nor too thick. A cooking time of 10 to 15 minutes in salted water is enough: they should be tender when pricked with a blade, but still firm enough to hold their shape. If they are overcooked, they will mash during assembly and the tart becomes pasty. Drain them well, then let them cool slightly to avoid moistening the dough with hot steam.
Turkey bacon should be seared, not dried out
Heat the pan, add the turkey bacon in small pieces, then let it brown just enough to smell its smoky aroma. Add the sliced onion and lower the heat a bit so it becomes translucent without burning. You want a sweet, almost candied smell, not a burnt bitterness from the pan. If the pan sticks, a small spoonful of neutral oil is enough, but don’t add too much: the tart should remain creamy, not greasy.
The creamy mixture deserves real seasoning
In a bowl, whisk the eggs with the crème fraîche until smooth, pale yellow, and slightly thick. Add black pepper generously, snipped chives, then salt sparingly because the turkey bacon is already seasoned. Tasting the raw mixture is not pleasant, so rely on balance: enough pepper to awaken, not enough salt to dominate. The chives should perfume without overwhelming, with that fresh scent that reminds you of a garden after cutting.
Assembly should stay simple, it’s better that way
Roll out the shortcrust pastry in the pan, prick the bottom, then arrange the potato slices in loose layers. Distribute the turkey bacon and onion mixture between the potatoes so that each slice has some smoky and sweet flavor. Pour the mixture over gently, letting the liquid slide between the slices. If you press too hard, the tart loses its rustic side; it should remain generous, with visible bumps under the cream.
A golden bake, not dried out
Bake at 180°C until the filling is set and the pastry edges are well golden. Count about 45 minutes, but look at the surface: it should be lightly colored, with some more blond areas around the potatoes. If the top colors too quickly, cover loosely with a sheet of parchment paper. Let rest for 5 to 10 minutes before cutting, because the cream firms up as it cools a bit and the slices hold better.
Tips & Tricks
- Cut the potatoes into regular slices, because even thickness ensures uniform cooking and avoids having firm pieces in the middle of an already golden tart.
- Drain the potatoes thoroughly after pre-cooking, because excess water softens the dough and gives a less clean filling when cut.
- Do not over-salt the mixture before baking, because the turkey bacon already adds salt and the flavor concentrates slightly in the oven.
- Let the tart rest a few minutes before serving, because the creamy filling finishes stabilizing and the slices cut more cleanly.
Can this rustic tart be prepared in advance?
Yes, it can be prepared a few hours ahead. Reheat it in the oven at 160°C to get a crispier crust than in the microwave.
What type of potatoes should I use?
Choose firm or all-purpose potatoes, like Charlotte, Amandine or Monalisa. They hold their shape better in slices and give a tender texture without turning into mash.
Can I substitute the turkey bacon?
Yes, you can use smoked chicken cubes or sliced smoked turkey. The idea is to keep a salty, smoky note that balances the sweetness of the potatoes.
How to prevent the pastry from becoming soggy?
Drain the potatoes well after pre-cooking and let them cool before filling the pastry. You can also blind-bake the tart base for 8 minutes if your filling seems very moist.
What to serve with this savory tart?
A well-dressed green salad is enough. Its crunch and acidity balance the cream, potatoes, and turkey bacon.
Rustic Potato and Turkey Bacon Tart
French
Savory tart
A rustic and simple savory tart, filled with tender potatoes, onion, smoked turkey bacon, and a creamy egg mixture.
Ingredients
- 1 shortcrust pastry
- 800g potatoes
- 200g smoked turkey bacon
- 1 yellow onion
- 3 eggs
- 150g thick crème fraîche
- 10g fresh chives
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- 1Preheat the oven to 180°C.
- 2Peel the potatoes, cut into regular slices, then cook for 10 to 15 minutes in a pot of salted water. They should be tender but still firm.
- 3Drain the potatoes and let them cool slightly to avoid moistening the pastry.
- 4Finely slice the onion. Sauté the turkey bacon in a hot pan, then add the onion and cook until softened.
- 5In a bowl, whisk the eggs with the crème fraîche, snipped chives, salt, and pepper.
- 6Roll out the shortcrust pastry in a tart pan and prick the bottom with a fork.
- 7Arrange the potato slices on the pastry, add the turkey bacon and onion mixture, then pour the creamy mixture over the top.
- 8Bake for about 45 minutes, until the tart is golden and the filling is set.
- 9Let rest for 5 to 10 minutes before cutting and serve hot or warm.
Notes
• For a crispier crust, blind-bake the tart base for 8 minutes before filling.
• Season with salt sparingly, as the smoked turkey bacon already adds saltiness.
• The tart keeps for 2 days in the refrigerator and reheats better in the oven than in the microwave.
• Add sautéed mushrooms if you want an even more rustic version.
Nutrition Facts (per serving, estimated)
| 520 kcalCalories | 22gProtein | 48gCarbs | 27gFat |
